Soak the sweet potato before baking. Why? Cause it gets rid of the the pesky starch & lets the sweetness of the potato shine through. It makes such a huge difference.

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For Hummus

1 can chickpeas, rinsed & dried
(15 oz) 1/4 cup of runny tahini
juice of 1 lime
2 garlic cloves
2 tlb olive oil
1/2 tsp cumin
1/4 tsp smoked paprika
flesh of 1 medium avocado
1/2 cup cilantro
salt/pepper to taste

For the sweet potatoes

2 lbs of sweet potatoes, peeled & cut into 3 in long 1/2 in wide fries (I used a crinkle cutter knife),
2 tbl neutral oil,
salt/pepper to taste

Boil 6 cups of water & combine with 4 cups of room temp water in a large pot . Let potatoes soak in pot on countertop for 1 hr while covered.

2. Dry fries well, mix with oil & seasonings, spread on parchment lined baking sheet in one layer. Bake at 425 F 35-40 min flipping when underside is golden.

3. While fries are baking, Using a food processor, process on high everything except avocado & parsley, till it reaches desired consistency. (I prefer my hummus smooth which takes longer to process about 3-5 min). Next add avocado & parsley, & process again on high. Adjust seasoning to taste.

4. I topped my avo hummus with cilantro, pumpkin seeds, a sprinkling of smoked paprika, & a drizzle of olive oil. Serve with your warm crispy sweet potato fries . Enjoy!!

By thevegansara (IG)

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